Blueberry Muffins (low carb)
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Equipment
- Muffin Tin
Ingredients
- 2 1/2 cups Blanched Almond Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Granulated Erythritol (or monk fruit sweetner)
- 3 Eggs, large
- 1/3 cup Unsweetened Almond Milk
- 1/3 cup Coconut Oil or Butter, melted
- 1 tsp Vanilla Extract
- 1 cup Blueberries, fresh or frozen
- 1 Lemon Zest (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the muffin cups well.
- In a large mixing bowl, whisk together the almond flour, baking powder, salt, and erythritol.
- In a separate bowl, whisk the eggs, melted coconut oil (or butter), almond milk, and vanilla extract until fully combined.
- Slowly pour the wet ingredients into the dry ingredients, stirring until a thick batter forms. Do not over mix.
- Gently fold in the blueberries. If using frozen blueberries, you can coat them lightly with almond flour before adding to the batter to prevent them from sinking to the bottom.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 20-25 minutes, or until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
See Tips above recipe card for FAQ and substitutions.
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Please let us know how it turned out! Leave a comment and rating below! Recipe from Neutral Eating: https://neutraleating.com/blueberry-muffins/Servings: 12 muffins